Effect of processing conditions on the antioxidative properties of wheat grass
碩士 === 靜宜大學 === 食品營養研究所 === 91 === This study aimed to estimate the effect of heat treatment on the antioxidant properties of wheat grass juice and wheat grass powder. The wheat grass was steam-blanched （100℃, 0-120sec）, followed by juice extraction and sterilization（121℃, 0-15 min）, or by freeze dr...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/16876849723706456784 |